Where every dish has a story.

Balgownie Restaurant Bendigo

Upscale regional dining by Chef Srinath Banadara in our on-site restaurant, Cellar Door and deck at Balgownie Estate Bendigo.

Accompany your dining experience with a glass of Balgownie wine, or choose from our new drinks menu including an impressive array of cocktails.

A charming regional foodies destination surrounded in vineyards and serene bushland.

Discounted lunch and dinner dining available exclusively for our wine club members. If you’re not a member yet, you can explore and join the club that’s right for you here.

See our Festive menu below – available from December 1 for restaurant dining and private functions or events.

RESTAURANT DINNER MENU

DINNER MENU – SPRING
Set menu offered, 2-course $70pp & 3-course $80pp

Wild & Tamed Sourdough

Freshly Shucked Natural Oysters, Mignonette Dressing & Lemon $5 each / $55 per dozen

ENTREES

San Danielle prosciutto, ricotta, tomato and bread salsa, (nf)

Pan seared Harvey Bay scallops, rouille, black garlic dressing (nf, gf, df)

Crude of kingfish, taramasalata, balsamic pearls, lavosh (df)

Goats cheese and sweet onion tart, beetroot coulis, baby herbs (v)

Tempura local cauliflower florets, spiced chickpea puree, pea tendrils (vg)

MAINS

Market fish, cauliflower puree, pearl cous cous, romesco sauce

Marble score 2 + beef strip loin, creamed pumpkin, tapioca, red wine jus (gf)

Lockwood chicken breast, potato and horseradish puree, mushroom fricassee, caper sauce (gf)

Castlemaine pork cutlet, braised cannellini beans, sauteed honey mustard, cabbage, citrus jus (gf, df)

Broccoli Orecchiette, chilli, Reggiano cream, vincotto, garlic chip (v/vg)

SIDES

French fries, aioli $9

Mixed leaf salad, chardonnay dressing $9

Roast pumpkin, sweet potato, yoghurt dressing $9

Grilled broccolini and cabbage, lemon $9

Potato mash, white truffle oil $9

DESSERT

Passionfruit cheesecake, pistachio soil, passionfruit gel

Chocolate ganache tart, raspberry compote, freeze dried berries (v)

Peanut Butter Parfait, dulce de leche, peanut soil (v)

Selection of house made sorbets (v, df)

Victorian Cheese Selection, quince paste, wild figs, apple, wholemeal Lavosh

v – vegetarian, df – dairy free, gf – gluten free, nf – nut free.

Whilst dietary requirements are catered for, we do not guarantee a strict nut or gluten free kitchen.

Menu is subject to change without prior notice.

Public holidays incur 15% surcharge. No Split Bills.

Download Restaurant Menu here.

RESTAURANT LUNCH MENU

LUNCH MENU – SPRING
Lunch Menu is available from 12pm – 14pm Friday to Monday

SMALL PLATES

Bread, 180g local crusty sourdough cob loaf, Balgownie butter $6

Barcelona style potato bomba, Manchego cheese, aioli, lemon $6

Duck liver pate, crusty sourdough, pickle $9

Mushroom and asparagus, preserve lemon, smoked almond, dukkha $9

Baked beef empanada, fennel dust, tomato relish $12

Confit trout, crispy quinoa, kewpie mayo, caviar $12

Pinchos of octopus, kipfler potato, lemon, extra virgin olive oil $12

Pork belly bites, cauliflower puree, cabbage chutney, caramelized soy dressing $12

Freshly shucked natural oysters $5 ea | Doz – $55

LARGE PLATES
Pickled beetroot and pumpkin salad, salted walnut, ricotta salata, baby herbs $40
Enjoy with a glass of our Nouveau Syrah

Slow roasted half a duck, peas, preserved orange sauce $65
Our Macedon Ranges Pinot Noir matches well

Whole baked market fish, shave fennel, mint, caper butter, lemon Market Price
We recommend our Macedon Ranges Chardonnay

400g beef rib eye 2 + marble score, chimichurri, mushroom sauce $75
Enjoy with a glass our Estate Merlot

SIDES

Parmesan fries – roasted garlic aioli $12

Broccoli, preserve lemon, toasted almond $12

Red cabbage, bitter leaves, spring onion, champagne dressing $12

Truffle infused mash potato $12

Mac and cheese, panko crumbs $12

DESSERT

Classic French Crème brûlée $16

Warm apple cake, poached rhubarb $16

CHEF SELECTION MENU
$80 per person (Minimum 4 people dining, Includes 8 Small Plates, 2 Large Plates, 4 Sides and Desserts (For 4)

Download Lunch Menu including wines by the glass and bottle here.

BREAKFAST MENU

BREAKFAST MENU
Breakfast menu available 8:00 AM – 10:00 AM

Egg & Bacon Roll $22
Crusty sourdough cob, grilled bacon, fried egg, tomato relish

Bircher Muesli Bowl $22
Old-fashion oats, Harcourt apple yoghurt, toasted nuts, seed and Coconut (v)

Smashed Avocado $28
Poached eggs, avocado, dukkha, preserved lemon, goat’s cheese (v)

Benedict $26
Grilled bacon or smoked salmon, poached eggs, hollandaise sauce and potato rosti

Atlantic $28
Smoked salmon, scrambled eggs, chives, spinach, sourdough toast

Mushroom Omelette $28
Roasted mushrooms, chives, gruyere cheese, white truffle oil (v)

Crusty sourdough toast 2pcs $12
Meander valley cultured butter & a preserve (vegemite, honey or house made seasonal preserve) (v)

Extras $5ea
Avocado, smoked salmon, bacon eggs, sourdough toast, potato rosti

KIDS

1/2 serve bacon & egg $12

1/2 serve Poached eggs on toast $10

HOT BEVERAGES

Merchant Coffee Roasters (Mansfield) $5
Latte, Cappuccino, Flat White, Espresso, Long Black, Macchiato, Mocha

Hot Chocolate $5

Chai Latte $5

Chamellia Speciality Tea $5

English Breakfast, Earl Grey, Chamomile, Peppermint, Chai Masala, Lemongrass, Gunpowder Green

WATERS

Purezza Chilled (per person, bottomless) $3.50

Purezza Sparkling (per person, bottomless) $3.50

SOFT DRINKS

Coke, Coke No Sugar, Sprite $5

Juice Apple, Orange, Pineapple, Cranberry $5

Harcourt Sparkling Apple Juice $8

Hepburn Sparkling Ginger Beer (300ml) $8

Hepburn Sparkling Lemon (300ml) $8

BUBBLES AND COCKTAILS

NV Premium Cuvee Brut $14

Balgownie Peach Bellini $20
Balgownie Premium Cuvee topped with Peach Schnapps and peach puree

Balgownie Kir Royale $20
Balgownie Premium Cuvee topped with crème de cassis

Download available soon.

FESTIVE MENU FROM DEC 1

FESTIVE MENU
Set menu offered, 2-course $75pp & 3-course $85pp
This festive menu is available for dining and functions for bookings from December 1

Wild & Tamed Sourdough

Freshly Shucked Natural Oysters, Mignonette Dressing & Lemon $5 each / $55 dozen

ENTREES

Traditional beef tartare, white truffle oil, potato crisp (nf)

Cured salmon, apple wood smoked, dill emulation, Yarra Valley caviar (gf, nf)

Spanner crab agnolotti, lobster bisque, capers, parsley (nf)

Burrata, shaved fennel, peas, preserve lemon (v)

Roasted beetroot and pistachio, artichoke crisps, beetroot gel (vg)

MAIN

Broccoli Orecchiette, chilli, Reggiano cream, vincotto, garlic chip (v)

Market fish, caponata, citrus curd, chimichurri, lemon

Marble score 2 + beef strip loin, potato and horseradish puree, mushroom fricassee, red wine jus

Roast turkey breast, wilted rocket, black current, cranberry sauce (nf)

Glazed porchetta, crispy crackling, sauteed honey mustard cabbage, red plum sauce (nf)

SIDES

French fries, aioli $9

Mixed leaf salad, picked onion, chardonnay dressing $9

Caprese salad; tomato, mozzarella, basic, olive oil $9

Bitter leaves, grapes, prosciutto, blue cheese $9

Potato mash, white truffle oil $9

DESSERT

Christmas pudding, vanilla bean ice cream, fresh cherries

Mango panna cotta, red velvet soil, mango gel

Chocolate and hazelnut parfait, raspberry compote, freeze dried berries

Selection of house made sorbets

Victorian Cheese Selection, quince paste, wild figs, apple, wholemeal Lavosh

v – vegetarian, df – dairy free, gf – gluten free, nf – nut free whilst dietary requirements are catered for, we do not guarantee a strict nut or gluten free kitchen.

Menu is subject to change without prior notice. Public holidays incur 15% surcharge. No Split Bills.

Download Festive Menu for Functions here.

Opening Hours

Breakfast
8:00 AM – 10:00 AM (7 days)

Lunch
Restaurant
12:00 PM – 2:00 PM (last sitting 1:45 PM)
Friday to Monday
Small and large share plates, tapas style

Cellar Door & Deck Food
11:00 AM – 3:00 PM (7 days)
*Cheese Board or Charcuterie Board available

Dinner
6:00 PM – 8:00 PM
Thursday to Monday

Public holidays incur a 15% surcharge
Sorry no split bills

Cellar Door hours here.

Reservations

Book a table

Up to 20% off dining for wine club members (max 2 people) – bookings required.

For group bookings (more than 12 seated guests), please contact our events team eventsbendigo@balgownie.com.


(03) 5449 6222


restaurantbendigo@balgownie.com

Dining Offers and Events

Up to 15% off Wine Gift Packs

Read more

Spring Fair & Wine Clearance Sale NEW DATE

Read more

Luxury Glamping and Cruise Retreat

Read more Book now

Bendigo Winery Deluxe Package

Read more Book now

Balgownie Gift Vouchers

Read more Buy Now

Bendigo Breakfast Package

Read more Book Now
New Head Chef

Srinath Bandara

Balgownie Bendigo’s kitchen has been in transformation mode recently, and the team have welcomed new Chef Sri Bandara on board. We are working hard behind the scenes to develop a new culinary offering.

Sri brings with him a wealth of knowledge and expertise having come from RACV Goldfields Resort, where he was Executive Chef.

Prior to that he was Head Chef for Fenix Events / Maple Event Group / Leonda by the Yarra and has spent time working in iconic Rockpool Group venues.

Chef Sri said “I am really looking forward to joining the Balgownie Team and am excited about creating a menu based on amazing local produce, where seasonality is respected. I enjoy reinventing French and Italian dishes and putting my own spin on them.”

Book your next visit and experience Chef Sri’s new Balgownie Bendigo menu today.


Host your next event with us.

An event at Balgownie Estate promises exceptional food and wine in the heart of Bendigo wine country.

More information on our events page


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